Description
Indulge in these delightful Cheesecake Cookie Dough Tacos, a fun twist on traditional cheesecake that combines the flavors of cookie dough and cheesecake in a handheld treat.
Ingredients
Scale
Cheesecake Filling:
- 1/2 cup cream cheese (softened)
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/3 cup mini chocolate chips
- 1/2 cup heavy cream
Taco Shells:
- 6 large chocolate chip cookies (soft-baked style)
- 1/4 cup graham cracker crumbs
- Optional toppings: melted chocolate, whipped cream, extra mini chips
Instructions
- Preheat the oven: Preheat the oven to 300°F (150°C).
- Shape taco shells: Drape the soft-baked cookies over the bars of an oven rack or taco molds to form taco shapes. Bake for 4–5 minutes until pliable.
- Prepare filling: Beat softened cream cheese, powdered sugar, and vanilla extract until smooth. Whip heavy cream to stiff peaks and fold into the cream cheese mixture. Stir in mini chocolate chips.
- Fill taco shells: Spoon or pipe the cheesecake filling into the cooled cookie taco shells. Sprinkle with graham cracker crumbs and add desired toppings.
- Chill and serve: Chill for 15–20 minutes before serving for best texture.
Notes
- Use store-bought or homemade soft cookies.
- Chilling helps the tacos hold their shape and improves flavor.
- For extra crunch, freeze for 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake, Oven Softening
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 360
- Sugar: 22g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
